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Fudge

Sometimes mistakes are gifts waiting to show up! In this case it couldn’t be truer. I was playing around with making a coconut cream pie and ended up making fudge bars! These bars are rich and will conquer your sweet tooth and coconut cravings.

coconut pie crust base (Instead of pressing into a pie you will press into the bottom of a rectangular pyrex or glass dish and bake, no need to make it come up the sides you are simple making a base for the fudge)

RECIPE

Prepare crust bottom for fudge, see notes above and link to recipe.
Toast shredded coconut in a frying pan over medium heat, this will take a few minutes and it is best to keep stirring the coconut and keep your eye on it.
After coconut is golden brown remove from heat and set aside.
In a pot combine coconut milk, honey, coconut sugar, vanilla and salt; simmer for 10 minutes.
After 10 minutes turn off heat.
Then add 6 tablespoons of the heated milk mixture to a small bowl and whisk in gelatin.
Add gelatin mixture, tapioca flour and toasted coconut to pot; combine everything thoroughly.
Pour combined mixture over coconut crust base and place in the fridge.
Let set for 2 hours.